If you’re a fan of cornbread with a little kick, then these Jalapeño Cheddar Cornbread Muffins will quickly become your go-to recipe! Trust me, once you make these spicy, cheesy muffins, you’ll never want to try another version. The smoky cheddar, fresh jalapeños, and a hint of honey come together in the most irresistible way. Get ready to indulge in this perfect balance of savory and sweet—let’s dive into the recipe!
Ingredients:
Dry Ingredients:
1 1/2 cups cornmeal
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt (Whisk together)
Wet Ingredients:
1 1/2 cups buttermilk
1/4 cup honey
2 eggs
6 tbsp melted butter (Whisk together)
3/4 cup corn (lightly blended)
1 cup smoked cheddar cheese
1/2 cup jalapeño peppers (fresh is best)
1 red chili
1/4 tsp cayenne pepper
Plus 1/4 cup cheese for the top
Instructions:
Prep the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt. Set aside.
Whisk the wet ingredients: In another bowl, beat the eggs, buttermilk, and melted butter together. Add the honey, blended corn, smoked cheddar, jalapeños, red chili, and cayenne pepper. Mix gently to combine.
Combine wet and dry: Slowly stir the wet mixture into the dry ingredients, being careful not to overmix. You want everything just combined.
Tip for Perfect Muffins:
Prepare your muffin tin: Brush your muffin tin with a mix of coconut oil and butter. (Make sure the oil has a high smoking point!) Preheat the tin in the oven for a few minutes to ensure a crispy crust on your cornbread. Keep a close eye on it so it doesn’t burn.
Scoop and bake: Once the tin is hot, carefully remove it from the oven and spoon the batter into each muffin cup. Fill them generously—you want these muffins to be nice and overstuffed for that perfect dome shape!
Top it off: Sprinkle the remaining 1/4 cup of cheese on top of each muffin and add a jalapeño ring and a slice of chili pepper for an extra kick.
Bake: Pop the tin in the oven at 400°F for 15 to 20 minutes, or until the sides are golden brown and the tops are crispy, cheesy, and melty. Every oven is different, so use a toothpick to test them. It should come out clean when they’re done.
Honey Butter Glaze (So Good!):
3 tbsp butter
1/4 cup honey
Instructions:
Gently heat the butter and honey until melted.
Add a chili pepper to infuse the glaze with flavor.
While the muffins are still hot and in the tin, poke little holes in each muffin and brush them liberally with the honey butter glaze. This step adds that perfect sweet finish!
Final Thoughts:
These muffins are massive—you’ll get 12 very large, delicious muffins, perfect for any occasion! The spicy jalapeños paired with the sweet honey butter glaze is a combo that’ll have everyone coming back for more. Whether it’s a side for your BBQ or a treat at brunch, these muffins will steal the show!
Enjoy, and don’t forget to share the love with your friends and family! 💛
These muffins are the perfect mix of spicy, cheesy, and sweet—and I can guarantee once you try them, you won’t ever go back to plain cornbread! Let me know how they turn out in the comments!
